1 recipe Sweet and Tangy Roasted Tomatoes (page 27) or two pints of grape or cherry tomatoes, tossed with olive oil, salt and pepper to taste and roasted on a foil-lined baking sheet at 425 degrees for 45-60 minutes in the oven

4 ounces/120 grams fresh mozzarella, cut into batons

1/2 cup fresh basil

Directions

Adjust an oven rack to the upper third of the oven and preheat it to 450°F/230°C.

Heat the oil in a medium ovenproof skillet until simmering. Add the onion and cook, stirring until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the quinoa and Parmesan cheese and stir to combine. Then, with a rubber spatula, flatten out the quinoa. Reduce the heat to medium and cook about 10 minutes without stirring to allow the quinoa base to crisp.

While the quinoa cooks, season the eggs with salt and pepper and whisk them in a large bowl. Pour the eggs over the quinoa and dollop the roasted tomatoes evenly over the eggs. Arrange the cheese in a circular pattern over the eggs.

Bake until puffed and set, about 10 minutes. Turn the broiler on and broil until the frittata is puffed and golden and the cheese has begun to char, 3 to 5 minutes. Remove from the oven and allow to rest for at least 5 minutes before serving. Top with basil.

QuinoaDomaineLion is available in Morocco in White, in Red, in Black and in TriColor Quinoa

Nutrient Dense Spicy Quinoa Recipe. Adopting a more plant based diet is a goal of many, but it can be tough to know where to start. Vegan food doesn’t have to be bland and tasteless. On the contrary, vegan food can be some of the most flavorful food you’ve ever tasted. By utilizing the intensity of herbs and spices, you can ramp up the satisfaction and flavor profile of any dish. This can especially be true in regards to preparing seeds and grains that are virtually tasteless by themselves.

Quinoa is different from grains like rice and oats in that it actually is categorized as a complete protein. It is one of the few plant foods that containing all nine essential amino acids. Although quinoa is commonly included in the same conversation as grains, it is botanically more like spinach. Actually it is the seed from a flowering plant.

This unique seed is typically prepared by boiling in combination with water, similar to the preparation commonly used to cook rice. Quinoa can be served a sweet or savory dish, and can serve as a snack, side or a foundation of a dish. Sweeter quinoa dishes can be made with ingredients like cinnamon and pure maple syrup, while savory dishes can be made with ingredients like black pepper and onions. You could even add quinoa into your morning bowl of oats for some added protein and diversity.

A Recipeby Jen Miller

Course Side Dish

Cuisine Mediterranean

Prep Time 20 minutes

Servings 6

Ingredients

3 cups quinoa (use white, red, black or tri-color)

4.5 cups water

1/2 cup pumpkin seeds

1/4 cup hot sauce

3 tbsp olive oil

Sea salt to taste

Cracked black pepper to taste

1 Avocado

1/2 cup Shredded carrots

1 cup Broccoli

1 cup Mushroom

1 cup Cauliflower

Get Ingredients

Instructions

Boil the quinoa and wait till your quinoa has simmered for 15 minutes

Pour ¼ cup of your favorite hot sauce into the quinoa, along with 3 tablespoons of olive oil. Stir adequately until they are evenly coating the quinoa

Using a large measuring cup, scoop 3 cups of quinoa into a large saucepan. Make sure you’ve got plenty of room to combine all of your ingredients when you take the quinoa off the heat. Pour the 4.5 cups of water in with the quinoa. Turn your stove top on high heat. Cover your saucepan with a lid and bring the quinoa to a boil. When the quinoa comes to a roaring boil, reduce the heat to a simmer and continue to cook with the lid on for 15 minutes.

Feel free to peak on your quinoa at the 10 minutes mark to see how much water it has absorbed. Ideally, at the 15 minutes mark, the quinoa will have absorbed all of the water and will appear light and fluffy (similar to rice). Adjust this time as necessary, as every stove top is slightly different.

STEP TWO – COMBINE WET INGREDIENTS

After your quinoa has simmered for approximately 15 minutes, take the lid off and stir with large cooking spatula or spoon. You want to add your wet ingredients to the quinoa first, while it’s hot. This will make it easier for them to combine thoroughly.

Pour ¼ cup of your favorite hot sauce into the quinoa, along with 3 tablespoons of olive oil. Stir adequately until they are evenly coating the quinoa.

STEP THREE – ADD DRY INGREDIENTS

After the wet ingredients are combined, it’s time to add in the dry ingredients. Using your large spatula or kitchen spoon, stir in ½ cup of pumpkin seeds, liberal pinch of sea salt and a hefty sprinkling of pepper. Sea salt and pepper measurements are up to, add them in to taste. For a starting point, aim for a teaspoon of each and work up from there.

STEP FOUR – ADD IN OPTIONAL MIX-INS

A great way to add in some additional nutrition is to pick some favorite veggies and add them into the mix.

Some ingredients that work well in a quinoa bowl are avocado, shredded carrots, broccoli, mushroom and cauliflower.

More ideas on potential add ins include dried fruit, other seeds (sunflower, sesame, poppy), and nuts (macadamia, almonds, cashews, Brazil nuts). If you do not care for hot sauce, you could opt for a marinara sauce to keep the flavor but omit the heat. Substituting in a pesto sauce is a practical swap as well (traditionally made with olive oil, garlic, basil and pine nuts).

STEP FIVE – PORTION OUT AND SERVE

After you’ve reached your desired flavor with your seasonings and toppings, it’s time to eat! Indulge in your nourishing serving of quinoa by spooning each serving into a dinner bowl. Add some fresh herbs like thyme or basil to the top of your bowl for a pop of freshness. Fresh citrus is another way to make your final product pop.

You’re likely to find that this dish has plenty of flavor as is, though! The simple combination of hot sauce, sea salt and pepper elevate the flavor of the quinoa and make for a filling, mouth-watering dish that your whole family and array of guests will love.

There is a multitude of variations on how you can prepare quinoa – this version just packs some added healthy fats and spicy flavor for additional satisfaction. To read more about the health benefits of adding healthy plant based fats into your dishes, check out this feature on 15 Health Benefits of Pumpkin.

Have you prepared quinoa before? If so, what is your favorite way to prepare it? Tell us in the comments below!

This vegan, gluten free, dairy free, filling dish lends itself to a lot of creativity and easy alterations. There are so many possibilities for additional ingredients or healthy swaps for you to cater this meal so that it adheres to your diet and doesn’t aggravate any food sensitivities/allergies. For example, olive oil can easily be replaced with coconut oil, grass fed butter, grape seed oil, macadamia nut oil, etc. Let your mind run wild and be creative with this meal.

Look to rely on this recipe for potlucks, nights entertaining a crowd at your house, family dinners and even on food-prep Sunday. The great thing about this recipe is that it can be tweaked and is not easily messed up. Don’t fret if your measurements are not spot on. You can always add more water or more quinoa during the cooking process if the texture is not ideal.

Recipe developed by Nicolas Vallée, professional chef

Ingredients and preparation of this exclusive Quinoa recipe

Preparation : 30 minutes , Cooking : 30 minutes , Portions : 6

In medium saucepan, simmer the broth over medium heat. Add the quinoa, mix and cover. Once it begins to boil, reduce the heat to low and simmer 12-15 minutes or until the broth is absorbed. Do not overcook. Immediately remove the saucepan from the heat and set aside, uncovered.

Score the skin of the duck breasts in a crisscross pattern without cutting into the meat. Season both sides of the breasts with seasoned salt and pepper and set aside.

Heat a large ovenproof skillet on low heat. Add the duck breasts, skin side down, and cook gently on medium heat without touching them for 8 to 10 minutes. If necessary, remove melted fat from pan during cooking. Turn the breasts over, place the skillet in the oven and bake for 8 to 10 minutes or until an internal temperature of 58° C (137° F) is reached. The breasts should be moderately firm to the touch and still pink inside.

Remove the skillet from the oven and drizzle the duck breasts lightly with maple syrup. Cover loosely with aluminum foil. Let rest for 5 minutes.

Meanwhile, add the shallots and beets to the quinoa in the saucepan and sprinkle generously with olive oil. Add lemon juice and season to taste with salt and pepper. Mix well then serve the quinoa salad on long rectangular plates.

Slice the duck breasts on the diagonal and arrange the slices on the bed of quinoa salad. Drizzle with juices from the skillet and serve immediately.

Quinoadomainelion® is a result of the PROJECT Domaine Lion in Morocco. Ordering is simple ; whats app 00212652591798 for deliveries in Morocco.

Why not Quinoa a Different Whole Grain !

Doesn’t the sound of mushroom risotto just pull you by the taste-buds? Creamy rice, earthy morsels of mushrooms, and often sweet peas buried in between. This luscious dish appears on so many restaurant menus as a standard option, perhaps due to its vegetarian-friendly disposition, and I’m tempted to make it on chillier nights when I feel like eating somewhat “light.” But it requires patience, attention, and some good stock to cook well, three things I don’t always have on weeknights.
Risotto doesn’t require, but is commonly drowned in butter or some other rich dairy products by chefs to avoid blandness. I’ve got a few different solutions for that, which has resulted in an entirely different, deconstructed dish from its inspiration.

Choose A Different Whole Grain:

Something you don’t eat often, so the novelty factor will add excitement. I went with quinoa, which is actually a seed, but cooks quickly to a nutty-tasting fluff. This was the most time-efficient option I could think of — save for couscous, which is not a grain but tiny semolina pasta. Quinoa is also exceptionally nutritious. If you’re up for a longer spell at the stove, here’s my recipe for “risotto” with spelt.

Build Flavor by Searing:

No sad, soggy bits of mushrooms this time around; I went for fat strips of portobello, which were lightly scored before searing on a pan. The scoring part just adds more edges to the surface that will become crisper. Giving mushrooms a good sear in any case brings out their rich flavor and adds textural contrast.

Try Crisp Shallots Instead of Softened Onions: Sweating chopped onions in butter or olive oil over low heat until translucent is one major time-suck in making risotto. It’s like a ritual that, once you get past this stage, the illusion of eating soon has been dashed. I’ve been there many times, resigned to my fate of standing over the stove for some time. But I’ve grown an appreciation for crisp, fresh tidbits that take no time to cook like shallots, which are milder and sweeter than large onions and a little of them goes a long way. This ingredient veers the final dish a little toward a quinoa salad or pilaf, as its flavor is not really integrated in the grains.

Heap on the Fresh Herbs Instead of Butter: Why stop at a sprinkle of parsley when you’ve gone and purchased a whole bunch, or have a plant bearing leaves ready to pluck? Pile on the green, flavor-enhancing goodness then, and mix it up with more types, like oregano, thyme, mint, sage, chives, or basil, like I’ve added here. (My spring herb pots are sitting pretty now; we’ll see how they hold up through the summer.)

Add A Squeeze of Lemon :

Okay, this might be officially a salad rather than anything close to a risotto, but a dash of fresh lemon juice really spruces up most anything. Especially meaty, browned mushrooms, which have no acidity of their own. Just another way to avoid barraging your dish with butter and build dimension. I just wish lemons weren’t so dang expensive on the East Coast.

In the end, we’ve come a long way from creamy-textured, pallid-colored risotto (and I do say that description in an endearing way). Instead, we have a warm quinoa dish with big chunks of mushroom and colorful contrasts, which took about ten minutes to make. We’ve also accomplished adding more protein (thanks to the quinoa, and plenty of peas) while making it not only vegetarian but vegan-friendly. This one certainly makes up for the Cinco de Mayo parties I attended over the weekend (did I mention parsley is very detoxifying, too?). Hope it’s a great fix for your time constraints and healthful aspirations in the kitchen, too.

Bring the water and ¼ teaspoon salt to a boil in a small saucepan. Add the quinoa and stir. Reduce heat to a low simmer and cover. Cook 6-8 minutes, or until the water has been absorbed. Stir and set aside.

Gently score a cross-hatch pattern onto one side of each mushroom slice. Heat the 2 Tb oil in a heavy-bottomed skillet over high heat until very hot. Place the mushrooms scored side-down in the oil and let cook for about 1 minute. Sprinkle with salt and pepper. Peek underneath, and once the bottom sides of the mushrooms are golden-brown, flip to brown the opposite side, another 1-2 minutes. Remove from heat and set aside.

Meanwhile, bring another small pot of water to a boil and drop in the peas. Cook 2-3 minutes, or until peas are just floating and deeply green. Drain.

Toss the quinoa with about half the chopped shallots, peas and fresh herbs. Season with salt and pepper to taste and stir in about half the lemon juice. Assemble the mushroom slices and remaining peas on top, and garnish with the remaining herbs, shallots, lemon juice, and optional drizzle of olive oil.

Health Factor

Two brownie points: Full of fiber, folate, iron and protein, Quinoa a Different Whole Grain. A great grain – er, seed – to get familiar with. It’s such an easy substitute for rice and other grains that take longer to cook. You’ll also get protein from the peas, and plenty of vitamins and minerals from the copious amount of fresh herbs. This is a spring power meal, with no cholesterol and low fats.

Suhoor in Ramadan

Suhoor is probably the most difficult and the most important meal of Ramadan. It’s not easy trying to eat a complete and healthy meal into your stomach at 3 am but it’s crucial for these extra long summer fasts. Get more bang for your buck and eat well rounded dishes that are high in fiber, complex carbohydrates, protein and balance it out with lots and lots of hydration. Suhoor should never be overlooked, make sure you give your body what it needs so you can make it through the day.

Our next Ladypreneur Ramadan Recipe submission comes from Sony Singh of Simply Sony Makeup, Hair & Henna. Although she is not fasting herself, she wanted to share a suhoor recipe that helps her get through those early mornings and extra long days.

The reason I love this recipe is it is full of good things! Quinoa is a super food which is amazing, chickpeas are a great source of protein and the fresh herbs and lemon are low fat but super filling and flavorful. With me being a makeup artist and getting up at crazy time in the night (2 am sometimes) I need something to eat before I leave to see clients that wont make me feel too weighed down but will keep me full for the crazy day ahead, as I don’t know when I will eat again for hours. It is so quick to make and can be made the night before.

QuinoaRamadan chickpea & Quinoa Salad

Suhoor

Ingredients

Serves 4-6

1 cup dried quinoa, made according to instructions

a teaspoon jeera (cumin)

a teaspoon garlic powder

15 oz, 425 gram garbanzo beans (chickpeas), drained and rinsed

1 cup grape tomatoes, sliced in half

1/2 cup diced red bell pepper

1 cup English cucumber, diced

2/3 cup red onion or shallots, diced

1 jar (7oz) kalamata olives, pitted and sliced in half (drained)

1/4 cup loosly packed cilantro, chopped

salt & fresh cracked pepper to taste

juice of 1 large lemon

feta cheese (optional)

drizzle of extra virgin olive oil

arugula/spinach (optional)

Directions

In a medium size pot, cook quinoa in a small pot and keep aside

While quinoa is cooking, prepare the remaining ingredients.

In a pot add olive oil and toast jeera seeds until light brown.

Add the onion to sautee and add half of the tomatoes.

At this time add garlic powder so it won’t burn.

Cook for about 1 minute and add chick peas to the pot and mix well.

Once warm remove from heat and season with salt, fresh cracked pepper and the juice of your 1 large lemon.

Add olives, remaining tomatoes and cucumbers to the pot and mix.

Now add the cooked quinoa mixing well and drizzle with olive oil until coated. Taste to make sure seasoning is good and if you wish to add more lemon juice you can. Add feta cheese if you wish.

Serve on a bed of arugula/spinach or as is. Tastes great with little extra lemon juice on top. Add extra virgin olive oil if you wish. This dish can be served warm, at room temperature or chilled.

Sony is a makeup artist in the GTA with a passion to serving her clients and help achieve their desired look. Simply Sony’s motto ‘ let me show you how beautiful you are’.

Quinoa

Quinoa is a protein-packed grain with all nine essential amino acids. Use it in salads, alongside beans, or as a breakfast cereal swap. This hearty autumnal quinoa salad is chock-full of cozy fall flavors. To save time, cook the quinoa in advance.

A New Way to eat superfood

This satisfying superfood is more versatile than you think ! Give your mac n’ cheese a makeover with this nutrient-packed, flavorful recipe that uses quinoa instead of pasta foSr a lighter, more nutritious dish.

Directions:

Bring a pot of lightly salted water to a boil over high heat. Add the quinoa, and cook until it is tender, 15 to 20 minutes. Drain in a mesh strainer, and rinse until cold; set aside. Heat the olive oil in a skillet over medium heat, stir in pignoli nuts, and cook until lightly toasted, about 2 minutes. Stir in the garlic, and cook until the garlic softens, about 2 minutes. Stir in the quinoa and spinach; cook and stir until the mix is hot, and the spinach has wilted. Stir in the lemon juice, and the cheese. Meanwhile place tomatoes in a baking dish and place sliced top back on top of the tomato. Place in broiler for 5 minutes until softens slightly, but still remains intact. Take tomatoes out and place the quinoa mixture inside the tomato, like a bowl, and serve.

If you saw what I eat for breakfast every day, you would be so bored. Don’t get me wrong, I absolutely love my daily eggs & avocado, but lately I’ve been trying to switch things up just because I think change is good every once in awhile. Especially if that change means another excuse to smother things in peaches.

This one is inspired by all of those beautiful breakfast bowls of oatmeal that I see all over the internet. You know the ones – they’re chock full of colorful fruit and other various superfoods. They’re so pretty that they make me wish I liked oatmeal… so finally I had this idea to make a sweet non-oat quinoa bowl for breakfast.

This base of this recipe is the quinoa that is lightly sweetened by cooking it in almond milk with a few cinnamon sticks. It’s this simple: Almond Breeze + quinoa + whole cinnamon sticks. You could also get creative with your spices. Nutmeg, cardamom, and/or vanilla bean would all be welcome here

To your spiced quinoa, add whatever seasonal or dried fruits you like. Obviously, peaches are my thing right now, the raspberries are for Jack because they’re his favorite. For crunch, I topped these with toasted almonds and coconut flakes.

I’m going to give you two options of how to serve these bowls because Jack and I both have different preferences. Because I have a thing about mushy food, I like my quinoa bowl best served pilaf style, leaving my quinoa fluffy. (it can be served warm off the stove or at room temp if you’ve made it in advance). Jack prefers his porridge style – hot with plenty of almond milk to soak into the quinoa. So to each their own…

Instructions

Rinse and drain the quinoa.

Place it in a small saucepan and add the almond milk, 1-2 cinnamon sticks, and a pinch of salt. Bring to a high simmer, cover and reduce heat to a low simmer for 15 minutes. (Tip: don’t walk away, if it starts bubbling, turn the heat off, give it one stir mid-cook if you need to, and resume).

After 15 minutes, remove the pan from the heat and let the quinoa sit for 5 more minutes or until the almond milk is absorbed and the quinoa is cooked. Taste and add additional spices to your liking.

Scoop the quinoa into two bowls and top with toasted almonds, toasted coconut, and fruit. Serve with maple syrup if you like. Enjoy as a fluffy pilaf, or as more a porridge with warm almond milk poured on top.

Notes

– cooked quinoa can be stored in the fridge for 4-5 days. Serve at room temp or heat it as you’re ready to serve. If it’s dry, add a few more splashes of almond milk.
– sub in whatever seasonal fruit you like, dried fruits are also delicious here.

Nutrition Information for this meal

How to Make this breakfast

Preheat the oven to 400°.

Place the quinoa in a fine sieve and place the sieve in a large bowl. Then cover the quinoa with water. Use your hands and rub the grains together for 30 seconds. Then rinse and drain the quinoa. Repeat this procedure twice. Drain the quinoa well and combine it with the coconut milk, 2 tablespoons of water, brown sugar and salt in a medium saucepan and bring it to a boil. Reduce the heat and simmer for 15 minutes or until the liquid is absorbed, while stirring occasionally. Stir the mixture constantly during the last 2 minutes of cooking.

While quinoa cooks, spread flaked coconut in a single layer on a baking sheet. Bake at 400° for 5 minutes or until golden brown. Cool slightly.

Place about 1/2 cup quinoa mixture in each of 4 bowls. Top each serving with 1/4 cup strawberry slices, 1/4 cup banana slices, and 1 tablespoon toasted coconut. Serve it warm.

Like most whole grains, quinoa is surprisingly filling, but if you need more for breakfast, serve with an egg on the side.